Pastry Cream

I use pastry cream in my Pavlova and as a filling in many confections, but you can put it to so many other uses in your baking life. It can be flavored, folded into whipped cream for a mousse-like texture, or made into German buttercream (crème mousseline) by beating it with room-temperature butter to a smooth texture. Your working ratio is 1 cup [2 sticks or 227 g] of butter to 2 cups [450 g] of pastry cream.